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Categories: Appetizers, Main courses, Soups, Vegetarian

Purple cauliflower soup with walnut oil

Purple cauliflower soup with walnut oil
Bryan Chan / Los Angeles Times

THE ups and downs of cauliflower's fortunes have, in the 500-odd years since it was introduced to Europe, been extreme -- even by mercurial food-fashion standards. Probably originating in the Far East and carried by Arab traders to the Mediterranean, ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: Purple cauliflower and potatoes are available at farmers markets and select supermarkets. White cauliflower and potatoes can be used.
  • 1 tablespoon butter
  • 1 leek, white part only, thinly sliced ( 1/2 cup)
  • 3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
  • Florets from 2 small heads purple cauliflower (3 1/2 cups)
  • 4 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • Walnut oil for garnish

Step 1In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, milk and salt and bring to a simmer. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.

Step 2Remove the vegetables from the heat, let cool slightly and puree them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.)

Step 3If serving warm, reheat gently and serve with a drizzle of walnut oil. If serving cold, chill in the refrigerator before serving (also with walnut oil).

Each of 6 servings:
170 calories; 7 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 21 mg. cholesterol; 173 mg. sodium.
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